• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1096-1101
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• 1997

Soy curd was prepared using imported soybean(U.S.grade A) and changes in quality were evaluated using different types and mixtures of coagulants(CaCl$_2$, CaSO$_4$, MgCl$_2$, MgSO$_4$, and glucono-$\delta$-lactone). Quality of soy curd was determined by rheological properties, yield, and color. Based upon the characteristics of each coagulant, mixtures of two coagulants were prepared in various ratios. The mixture of CaSO$_4$or MgCl$_2$with glucono-$\delta$-lactone(GDL), and that of CaSO$_4$or MgCl$_2$with MgSO$_4$resulted in soy curd of good quality in terms of rheological properties and yield.

• 수도
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• v.26 no.1 s.89
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• pp.48-54
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• 2000

• 수도
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• v.23 no.1_2 s.76_77
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• pp.50-60
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• 1996

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.14 no.3
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• pp.192-200
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• 2002

There is a volume change between the sediments and the dredged materials because the dredged materials is fully disturbed by the dredger and settled in the basin from the stabilized condition. The volume of the dredged materials is also affected by the coagulants and flocculants (hereafter C & F) which was used to speed up the settling of the suspended solids. In this study, the volume change of the dredged materials is analysed in detail due to the injection amount of the C & F. The dredged materials were sampled in the lagoon located in the East coastal zone, and the volume change of the samples is quantitatively analysed by the laboratory test due to the change of the clay content and the amount of the C & F. The optimal amounts of the C & F is determined by showing the minimal volume change due to C & F injection. From the experimental results, the volume of the dredged materials is increased 1.68 times on an average and the volume change rate is slightly increased, i.e., negligible, as the clay content increase in the case of the C & F injection.

• Microbiology and Biotechnology Letters
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• v.26 no.3
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• pp.257-263
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• 1998

Alcaligenes eutrophus was successfully recovered from high cell density broth by pre-treatment with Fe-based coagulants. An inorganic coagulant, Fe$_2$(SO$_4$)$_3$, and a polymerized coagulant, Ferix-3, were used. Good coagulation was observed in broad pH range of 3 to 13, the floe size was increased with increasing pH of culture broth. The optimum pH of fermentation broth for cell recovery was 10 to 13. The optimum coagulant dosages to recover cells with 95% cell recovery were increased with increasing cell concentration. Optimal coagulant dosage was lower when the polymerized coagulant was used rather than the inorganic coagulant. The coexistence of NH$_4$$\^$+/ was increased coagulant requirement, and the coagulant requirement was 0.066g Fe$_3$$\^$+//g NH$_4$$\^$+/.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.10
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• pp.1799-1808
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• 2000

To investigate the applicability of loess as a coagulant. the optimum conditions of coagulation and efficiency comparison of several coagulants (PAC, PACS, LAS) in chemical treatment of livestock wastewater were performed. As a result, the optimum mixing ratio of loess and lime(CaO) was 3:7. The optimum dosage of the mixed coagulant was 30 g/L. The optimum speed for rapid mixing of the mixed coagulant was 200 rpm at 1 min. and the optimum speed for slow mixing was 50 rpm at 10 min. The mixed coagulant showed the removal efficiency of turbidity, SS, BOD, $COD_{cr}$. T-P and TKN to 95.8%, 92.5%, 71.6%, 71.1%, 98.2% and 32.5%, respectively, which was better than other several coagulants. The mixed coagulant was possible to use as substitutional coagulants of traditional coagulant, and the producted sludge can use as a soil amendments.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.8
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• pp.837-843
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• 2005

Coagulation influence was evaluated as the pretreatment for ultrafiltration. Coagulation was expected to improve water quality, reduce membrane fouling and increase backwash effect. Continuous operation of UF was employed in order to investigate the influence of coagulation. Alum, PACS and Ferric chloride were used as coagulants separately. From the result of the research, coagulation can improve the treated water quality greatly. Organic removal was increased more than turbidity and showed an improvement of 30.6% at most. All three coagulants presented conspicuous reduction of membrane fouling, among which PACS was the most effective with long term run. Backwash effect differed with different coagulants while Ferric chloride turned out to be the most effective one. The optimum dosage of coagulant resulted in the highest backwash efficiency.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.449-456
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• 2004

Different types of coagulant and characteristics of its concentration added in the process of making milk curd were compared in this study. The pH of whey decreased when the amount of coagulant increased. The turbidity of whey was decreased when 5% of acetic acid and lemon juice were put into as coagulants. The texture of milk curd made with cow's milk and skim milk was measured the highest when acetic acid and lemon juice were added at 3, 5% of their concentration. The fracturability of milk curd made only with cow's milk decreased as the concentration of each coagulant increased. The cohesiveness was decreased as concentration of coagulant increased. The springiness was slightly changed depending on its coagulant but didn't show much of difference. The gummminess of milk curd made with cow's milk was increased when 3, 5% of coagulant was added. The result of sensory evaluation of milk curd showed that preference of milk curd wasn't depending on types of milk nor its coagulant. Also, flavor preference showed better when lemon juice was added. Preference in texture of milk curd was the highest made with cow's milk and skim milk. Preference in taste was high when 10% of lemon juice was added to skim milk and preference in its appearance showed higher when the alum was added as a coagulant to both cow's milk and skim milk than other coagulants.

• Journal of Environmental Science International
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• v.14 no.8
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• pp.723-737
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• 2005

The effects of pH (5, 7 and 9) and ionic strength of different salts on the flocculation characteristics of humic acid by inorganic (alum, polyaluminum chloride (PAC) with degree of neutralization, r=(OH/Al) of 1.7) and organic (cationic polyelectrolyte) coagulants, have been examined using a simple continuous optical technique, coupled with measurements of zeta potential. The results are compared mainly by the mechanisms of its destabilization and subsequent removal. The destabilization and subsequent removal of humic acid by PAC and cationic polyelectrolyte occur by a simple charge neutralization, regardless of pH of the solution. However, the mechanism of those by alum is greatly dependent on pH and coagulant dosage, i.e., both mechanisms of charge neutralization at lower dosages and sweep flocculation at higher dosages at pH 5, by sweep flocculation mechanism at pH 7, and little flocculation because of electrostatic repulsion between negatively charged humic acid and aluminum species at pH 9. The ionic strength also affects those greatly, mainly based on the charge of salts, and so is more evident for the salts of highly charged cationic species, such as $CaCl_2$ and $MgCI_2.$ However, it is found that the salts have no effect on those at the optimum dosage for alum acting by the mechanism of sweep flocculation at pH 7, regardless of their charge.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.769-775
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• 2010

Quality characteristics and antioxidant activity of spirulina with added tofu were investigated in the presence of different coagulants ($CaSO_4$, $MgCl_2$, Glucono delta lactone (GDL), vinegar). The yield of the spirulina tofu was the highest when coagulated with GDL. The pH of spirulina tofu with $MgCl_2$ was the highest compared to those of other coagulants. The tumidity of spirulina tofu was the highest with $MgCl_2$. In the color analysis of spirulina tofu, the L (lightness) value was the highest with $CaSO_4$, whereas a (redness) value was the highest with $MgCl_2$. C-phycocyanin contents were the highest with the $CaSO_4$. Phycoerythrin of spirulina tofu for vinegar was 0.194 mg/mL, and GDL content was 0.214 mg/mL. Additionally, the antioxidant activity of spirulina tofu was the highest with $MgCl_2$ $IC_{50}$ values of the DPPH radical scavenging activity of spirulina tofu with $MgCl_2$ was 89.2 mg/g, GDL 93.5 mg/mL, $CaSO_4$ 116.7 mg/mL, and vinegar 118.0 mg/mL. The texture analyses (TPA) results showed that hardness was in the order of vinegar>$MgCl_2$>GDL>$CaSO_4$. For the overall acceptability of the preference test, the spirulina tofu that was made using $MgCl_2$ coagulant had the highest score. Based on these results, it is suggested that $MgCl_2$ is the proper coagulant for the preparation of spirulina with added tofu.